Description
A delightful vegan dish featuring crispy air-fried tofu cubes glazed with a spicy, tangy blackberry sauce infused with black pepper, chili flakes, and warming spices. Perfect for a flavorful and healthy meal within 30 minutes.
Ingredients
Scale
Tofu
- 1 block (14 oz) firm tofu
- 2 tablespoons olive oil
- 2 tablespoons coconut aminos (or Tamari/soy sauce)
- 1 tablespoon arrowroot starch (or cornstarch)
- Sea salt and ground black pepper to taste
Blackberry Glaze
- 1 cup fresh blackberries
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon chili flakes or ground chilies
- ¼ teaspoon ground ginger
- Salt to taste
- 1-2 tablespoons water (if needed)
Garnish
- Fresh sage or thyme leaves (optional)
Instructions
- Press the Tofu: Press the tofu for 10-15 minutes to remove excess moisture. Once pressed, pat dry thoroughly and cut the tofu into 1-inch cubes to ensure they cook evenly and crisp up nicely.
- Prepare and Cook the Tofu in Air Fryer: Toss the tofu cubes with olive oil, coconut aminos, sea salt, and ground black pepper. Sprinkle the arrowroot starch over the tofu and mix well until the cubes are evenly coated. Place the tofu cubes in the air fryer basket, making sure they are spaced out to allow proper air circulation. Air fry at 375°F (190°C) for 15 minutes, shaking the basket every 5 minutes to cook evenly until the tofu is golden brown and crispy.
- Make the Blackberry Glaze: While the tofu cooks, combine fresh blackberries, balsamic vinegar, maple syrup, freshly ground black pepper, chili flakes, ground ginger, and a pinch of salt in a small sauté pan over medium heat. Let the mixture simmer for 3-4 minutes, then press down on the blackberries with a spatula to form a thick, jammy glaze. If the glaze is too thick, add 1-2 tablespoons of water to loosen it to your desired consistency.
- Glaze the Tofu and Serve: Once tofu is crispy, toss it gently in the warm blackberry glaze until each piece is evenly coated. Serve immediately, garnished with fresh sage or thyme leaves if desired for added aroma and visual appeal.
Notes
- Pressing the tofu removes excess water for a better crispy texture.
- Arrowroot starch can be substituted with cornstarch if unavailable.
- If you don’t have an air fryer, you can pan-fry the tofu in olive oil until golden and crispy on all sides.
- The blackberry glaze is slightly spicy and tangy; adjust chili flakes according to your heat preference.
- Fresh herbs like sage or thyme add a fresh aromatic touch when garnishing.
